Farmer's Breakfast

Name: Farmer's Breakfast
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg waxy potatoes; 2 Onions; 80 g streaky smoked bacon; 1 collar Chives; 6 Eggs; 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS clarified butter; 4 Gherkins; 7-10 Tbsp Tomato and parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.2 kg waxy potatoes
2 Onions
80 g streaky smoked bacon
1 collar Chives
6 Eggs
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 TABLESPOONS clarified butter
4 Gherkins
7-10 Tbsp Tomato and parsley

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Drain, rinse with cold water, peel and leave to rest. Peel and chop onions. Cut bacon into strips. Wash chives and cut into small rolls. Whisk eggs and milk.
2
Season with salt, pepper and nutmeg. Cut potatoes into slices. Heat 1 tablespoon of lard in a pan. Leave the bacon in it until crispy, take it out of the pan. Fry 1/4 of the potatoes in bacon fat until golden brown. Fry 1/4 of the onion cubes briefly. Season with salt and pepper. Pour 1/4 of the egg milk over it. Hold the pan at a slight angle and push the omelette oval together. Slide onto a large lid, turn once and fry for about 2 minutes. Keep the omelette warm. Prepare the remaining ingredients in the same way.
3
Season with salt and pepper. Pour 1/4 of the egg milk over it. Hold the pan at a slight angle and push the omelette oval together. Slide onto a large lid, turn once and fry for about 2 minutes. Keep the omelette warm. Prepare the remaining ingredients in the same way. Serve sprinkled with chives and bacon. Serve in portions with gherkin, tomato and parsley